Weyermann® Diastatic Malt

Diastatic malt is quite special, as it has been specially developed for musts destined for distillation. Its high enzymatic power greatly facilitates the conversion of starch into fermentable sugar during mashing.

In beer, it can be used in recipes rich in non-malted cereals, where starch can be difficult to convert. It can also be used on high-alcohol beers to facilitate the work of the yeast.

Aromatically, it is quite similar to pale malt, with notes of bread and honey.

Although it can (in theory) be used at 100%, we recommend that you do not exceed 50%, and use it more as an enzymatic conversion "tool" than as a base malt.

Preferred beer styles :

Beers where enzyme conversion is difficult.

Suitable for brewing and distillation.

Recommended use:

Up to 50%.

Available in 1kg and 5kg here